Chocolate Avocado Fruit Dip

This is a recipe that I posted in 2011 under the title Raw Chocolate Mousse. It’s a really amazing and super versatile recipe, so I’ve decided to re-post it with a bit of a facelift.

I was asked to submit a kid-friendly summer dip recipe to a local magazine and this was the first thing that popped in my head.

Although, we often call this “pudding” in our house; it has also become my go-to “dessert dip” for parties, potlucks, and picnics.

With ingredients like avocados, dates, and ZERO refined sugars you simply cannot go wrong with this recipe! It is the perfect sweet treat to serve to kids and grown-ups alike (and for the more skeptical eaters, just call it Chocolate Fruit Dip and they’ll be none the wiser).

Here’s What You’ll Need:

-4 ripe avocados; halved, with the pits removed and green flesh scooped out

-1 cups of dates (about 20 dates)

-2 tbs pure maple syrup (you can also use raw honey)

-1 tsp pure vanilla extract vanilla

-1 bag of high quality semi-sweet chocolate chips: melted

-1-2 cups of unsweetened vanilla almond milk

First, soak the dates in a small bowl of water (with enough water to just cover the dates. About a cup). I usually let mine soak for an hour, the softer they are, the easier it is to puree them.

In a large food processor, add the soaked dates (and the water they soaked in) and puree them until they form a nice paste. Next, add the avocados, maple syrup, vanilla, 1 cup of almond milk, and the melted chocolate. Process until the mixture is smooth in consistency. If it looks too thick, add 1/2 cup of almond milk (up to another full cup of almond milk). The finished product should be thick and creamy, but not so thick that you couldn’t dip fruit in it.

Transfer to a lidded bowl and let “set up” in the fridge for about an hour. Stir before serving. Use within 5 days….but there’s no way it’ll last that long.

Preferred “Dippables”:

-Strawberries

-Apple Slices

-Pineapple

-Any other “strong” fruit (that won’t break off into the dip)

Serves a crowd.

Other uses for this recipe:

-chocolate pudding

-filling for layer cakes

-frosting for cupcakes or brownies

-the base for a chocolate cream pie (just add to a pie shell and top with homemade whipped cream…either dairy-based or coconut-milk based)

**During this photo session, I had a very eager toddler patiently waiting for me to finish so she could eat the strawberries and dip. It’s really hard to not touch or eat chocolate pudding at 10am…especially when you’re “weely weely hungwy”. (also note all the bug bites on her hands, face, and arms. the mosquitos are absolutely awful this year! Poor JBird.)**

Abbie started The Feel Good Foodie blog in 2011, and over the past 4 years it has evolved into Growing Roots & Wings. Abbie is a local photographer, trained doula, weirdo hippy lady, and avid DIY-er. When she's not doing bloggy things, you can find her scouring local thrift shops, drinking a pint of craft beer, or hiding from her children in the pantry while eating handfuls of chocolate chips. She lives in Madison, Wisconsin with her mad scientist/mountain man husband, 2 daughters, and beloved Toby Dog.